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Grilled Salmon with Fresh Tomatoes and Olives

5 from 1 vote

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Salmon grilled to perfection, with a Greek touch to it: olives and tomato sauce!

5 from 1 vote

Grilled Salmon with Fresh Tomatoes and Olives

By Diane Kochilas

Prep Time 10

Cook Time 20

Servings

Fish, Main Courses, Mediterranean, Mediterranean Diet, Recipes

Prep Time 10

Cook Time 20

Servings

Fish, Main Courses, Mediterranean, Mediterranean Diet, Recipes

Ingredients

1 ½ cup 300 gr. ripe tomatoes, seeded, cut into small cubes
6 tbsp olive oil
12 Kalamata or other black olives, preferably Greek pitted
¼ cup fresh thyme chopped
A few thyme sprigs or sage or other herb, for garnish
2 tbsp capers drained
2 large garlic cloves cut into thin slices
6 salmon fillets or steaks 180 gr. each
Mustard
Salt and pepper

Instructions

In a medium bowl, combine the tomatoes, 4 tablespoons olive oil, olives, thyme, capers, and garlic. Let stand in the refrigerator for at least 30 minutes and up to 2 hours.
Turn on the oven grill (medium to high heat) or prepare the barbecue.
Season the salmon with salt and pepper to taste.
In a medium bowl, whisk a little bit of oil with mustard, ground pepper, and a bit of minced garlic.
Spread the fresh thyme in an ovenproof pan. Place salmon fillets or steaks over it. Brush the salmon fillets with the mustard sauce and then grill.
Serve with the tomato, olives, thyme, capers, and garlic.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Grilled Salmon with Fresh Tomatoes and Olives